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Non-Cattle Specific Topics
Gardening
Canning beans.....................
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<blockquote data-quote="3waycross" data-source="post: 1444989" data-attributes="member: 6713"><p>Farmerjan I agree with everything you wrote but this</p><p></p><p>"Also, any meat has different types of bacteria, and no one blanches it because it is usually cooked after thawing. The difference is that freezing does not affect the cell structure of meat like it does vegetables, so it is as much for quality of the bean as for the food safety/bacteria issue also.</p><p></p><p></p><p>Freezing does in fact affect the cell wall structure of meat. Especially improper freezing. The cardinal rule with meat is this; FREEZE FAST AND THAW SLOW. The closer you come to this paradigm the less cell wall rupture you will have upon thawing and in turn the less purge you will have. Ideally you would freeze a steak individually on a sheet pan and the second it is frozen you would vacuum seal it. THEN when you want to eat it you would pull it out of the freezer and let it that SLOWLY in the fridge for a couple of days. This is NOT cast in stone but it's a great rule to try to follow.</p></blockquote><p></p>
[QUOTE="3waycross, post: 1444989, member: 6713"] Farmerjan I agree with everything you wrote but this "Also, any meat has different types of bacteria, and no one blanches it because it is usually cooked after thawing. The difference is that freezing does not affect the cell structure of meat like it does vegetables, so it is as much for quality of the bean as for the food safety/bacteria issue also. Freezing does in fact affect the cell wall structure of meat. Especially improper freezing. The cardinal rule with meat is this; FREEZE FAST AND THAW SLOW. The closer you come to this paradigm the less cell wall rupture you will have upon thawing and in turn the less purge you will have. Ideally you would freeze a steak individually on a sheet pan and the second it is frozen you would vacuum seal it. THEN when you want to eat it you would pull it out of the freezer and let it that SLOWLY in the fridge for a couple of days. This is NOT cast in stone but it's a great rule to try to follow. [/QUOTE]
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Canning beans.....................
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